A very sunny Saturday made for a beautiful break in the wintry weather. From my kitchen window I looked out over the horses and young heifer cows. After days of standing with their backs to the wind and eating around the clock—keeping up their energy against the week-long onslaught of wind and snow—the whole group was laying with eyes closed soaking up the warm sunshine and mild temperatures.
Members grabbed food for the holidays yesterday—more brussel sprouts, more sweet potatoes, squash and mashing potatoes to fill tables. Onions, garlic, flour and lard for cooking. Next week, pick up will be on Friday, the 26th.
This year’s St Lawrence intern Emma, has been treating us to lots of tasty lunch foods the last two weeks. She made a quick wheat bread from the Joy of Cooking which amazed all of us with its moist, rich deliciousness. The recipe below has been modified slightly to use our farm-made sugar and cooking fat (maple syrup and butter). This supposedly makes excellent toast once cooled on a wire rack. We happily ate ours warm right out of the pan.
In the Farm Shares
In the veggie share: Brussel Sprouts, sweet potatoes, celeriac, winter squash, shallots, leeks, white, blue and fingerling potatoes, garlic, red and white onions, green, red and savoy cabbage, carrots, beets, wheat berries, whole wheat regular and pastry flour. We have been trying to thresh dry beans, but have found the air too humid lately for the pods to crack open. Once we have a cold, dry spell we will get underway again.
In the meat share: Pork, beef, broilers and stew birds in the freezer. Stock and organ meats from beef and chickens. Lard and leaf lard are available for holiday baking.
Joy of Cooking‘s Sweet Wheat Bread (Full and By Style)
Preheat the oven to 375. Grease a 9×5 inch loaf pan.
Whisk together thoroughly:
2.5 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
Whisk together in a large bowl:
1 large egg
1/2 cup maple syrup
1/4 sugar
1/4 cup melted butter
1 tsp lemon juice
Add the flour mixture in 3 parts, alternating with, in 2 parts: 2/3 cup buttermilk.
After each addition, stir or fold until the dry ingredients are moistened. Do not overmix.
Scrape the batter into the pan and spread evenly.
Bake 35 to 40 minutes, until a toothpick comes out clean. Let cool for 5-10 minutes before un-molding to cool on wire rack.
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- Full and By Farm: Ahead on Winter Prep (www.essexonlakechamplain.com)
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